Pork loin in orange sauce
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sliced pork loin, trimmed of all fat cut into thin strips |
| ¼ | teaspoon | Salt; optional |
| ⅛ | teaspoon | Black pepper |
| 2 | teaspoons | Olive oil |
| 1 | large | Onion; chopped |
| 1½ | cup | Orange juice; divided |
| 1 | large | Red bell pepper seeded and chopped |
| 2 | teaspoons | Granulated sugar |
| 1 | teaspoon | Dried thyme leaves |
| ¼ | teaspoon | Ground cloves |
| ¼ | cup | Cold water |
| 2 | tablespoons | Cornstarch |
| 1¼ | cup | Long-grain rice; uncooked |
Directions
Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X Sprinkle pork with salt, if desired, and pepper. In large, non-stick, spray-coated skillet, cook pork over medium heat until white on both sides. Remove from pan and set aside in medium bowl.
Add oil, onion, and 2 Tbs orange juice to skillet, and cook until onion is tender, about 5 to 6 mins. If liquid begins to evaporate, add a bit more juice. Stir remaining orange juice into onions. Add reserved pork, red pepper, sugar, thyme, and cloves. Stir to mix well. Bring to a boil. Cover, lower heat, and simmer 15 to 20 mins until pork is cooked through.
Stir water and cornstarch together. Stir into simmering ingredients.
Cook, stirring, until liquid thickens slightly. Cook an additional 2 or 3 mins.
Meanwhile, cook rice according to package directions. Serve pork and vegetables over rice.
NUTRITIONAL DATA (based on 5 servings): Per Serving: Calories 361 Fat (gm) 5.7 Sat. fat (gm) 1½ Cholesterol (mg) 65 Sodium (mg) 51 Protein (gm) 24 Carbohydrate (gm) 51 % Calories from fat 15